Sheet Pan Pancakes

There’s something so comforting about a warm stack of pancakes, but let’s be honest—standing by the stove flipping them one by one can get old fast, especially when the family’s already asking, “Are they ready yet?” That’s exactly why I started making these Sheet Pan Pancakes. You just pour the batter into a pan, sprinkle on your toppings, pop it in the oven—and twenty minutes later, breakfast is served. All at once. No flipping. No fuss.

These pancakes are light, fluffy, and have a lovely hint of vanilla. You can dress them up with fruit, chocolate chips, or even take a savory spin if you’re feeling adventurous. And because the whole thing bakes at once, everyone’s pancakes are ready at the same time. It’s a game changer for busy mornings or lazy weekend brunches.

Sheet Pan Pancake Ingredients

Here’s everything you’ll need to whip up a batch of these oven-baked pancakes:

For the batter:

• All-purpose flour – Any brand works. You can swap half for whole wheat flour if you’d like a heartier texture, or use a 1:1 gluten-free blend if needed.
• Cane sugar – Regular granulated or brown sugar will do just fine if that’s what you have on hand.
• Baking powder – I like to use aluminum-free, but any kind is fine.
• Salt – Just a pinch to bring the flavors together.
• Milk – Whole milk gives the richest flavor, but almond, oat, or any milk you drink will work.
• Eggs – Use large eggs. If you’re out, flax eggs will get the job done.
• Butter – I use unsalted. Melt it before adding to the batter.
• Vanilla extract – Go for the real stuff if possible. It makes a difference.

For the toppings:

• Chocolate chips, sliced strawberries, blueberries, banana coins—or whatever else your crew loves.

Popular Additions

Want to switch things up? Try these fun twists on the base recipe:

• Nutty crunch – Gently stir in chopped walnuts or pecans before baking.
• Chocolate version – Add ¼ cup unsweetened cocoa powder to the dry ingredients.
• Cinnamon swirl – Mix 2 tablespoons melted butter, ¼ cup brown sugar, and 1½ teaspoons cinnamon. Swirl it into the batter once it’s in the pan.
• Citrus brightness – A teaspoon of lemon or orange zest adds a nice zing.
• Savory twist – Mix in ¼ cup cooked crumbled bacon or sausage, or ½ cup shredded cheese. You can even add chopped herbs to take it further.

How to Make Sheet Pan Pancakes

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: Make a well in the center and add the milk, eggs, melted butter, and vanilla.
Step 3: Whisk everything together just until combined. Don’t worry about a few small lumps.
Step 4: Pour the batter into a well-greased (or parchment-lined) rimmed baking sheet. Spread it out evenly.
Step 5: Sprinkle different toppings in different sections if you’d like a variety—strawberries in one corner, chocolate chips in another, blueberries, bananas—you name it.
Step 6: Bake at 425°F (220°C) for about 18–20 minutes or until golden and cooked through. Let cool slightly, slice into squares, and serve.

My Best Tips for Perfect Sheet Pan Pancakes

• Don’t overmix – You want a few lumps in the batter. Overmixing can make pancakes tough.
• Skip frozen fruit – It can release water and cause uneven baking or soggy spots.
• Spread evenly – Use a spatula to smooth the batter or tap the pan gently on the counter.
• Pan size matters – Use a 13×18-inch rimmed baking sheet for best results. Too small, and it won’t cook evenly; too big, and your pancake will be too thin.
• Use parchment if needed – If your sheet pan tends to stick, line it. Otherwise, just grease it well.

What to Serve with Sheet Pan Pancakes

• Fresh strawberry sauce – Just mash berries with a little sugar and lemon juice.
• Whipped cream – Homemade or store-bought, it’s always a good idea.
• Homemade Nutella – If you’re feeling fancy, a swipe of this goes a long way.
• Candied walnuts or granola – For a little crunch on top.

Recipe FAQs

How do I make these pancakes fluffy?
Use fresh baking powder and don’t overmix the batter. Also, make sure you’re baking at a high enough temperature (425°F) to give them a nice lift.

Can I make this recipe dairy-free?
Absolutely! Just swap the milk for any plant-based version and use oil or a dairy-free butter substitute.

Why is the oven temperature so high?
The high temp helps the batter puff up quickly, giving you that light, fluffy texture.

How long do they bake?
Usually between 18 to 20 minutes, depending on your oven. Just check that the top is golden and a toothpick comes out clean.

How to Store & Reheat

If you’ve got leftovers (lucky you!), let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days. You can also freeze individual squares between sheets of parchment for up to a month.

To reheat, just pop them in a toaster oven or microwave for a few seconds until warm.

This sheet pan pancake method has become a regular in our house—especially on school mornings or lazy Sundays. The kids love customizing their own corners, and I love that breakfast is ready all at once without standing over a stove. Give it a go and I think you’ll be hooked too.

Try other recipes:

• Savory Pancakes
• Easy Gluten Free Pancakes
• Diner Style Pancakes